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Recipe Name: Autumn Pear Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/3 Cup(s) Rice vinegar
2 Teaspoon(s) Cranberry juice concentrate
1 Teaspoon(s) Dijon mustard
1/3 Cup(s) Olive oil
Salt and freshly ground
black pepper to
taste
9 Cup(s) Mixed greens
2 Anjou or Bosc pears
cored and thinly sliced
lengthwise
3 Ounce(s) Blue or gorgonzola cheese
crumbed
3 Tablespoon(s) Chopped walnuts
3 Tablespoon(s) Dried cranberries
Directions:
SERVINGS LACTO 30 MINUTES Walnuts, crumbled blue cheese and ripe pears
turn a simple green salad into a delicious fall classic. Dressing: In
small bowl, whisk together vinegar, juice concentrate and mustard.
Slowly add oil, whisking until blended and thickened. Season with salt
and pepper. Divide greens among 6 individual serving plates. Top each
with sliced pears, crumbled cheese, walnuts and cranberries. Drizzle
each with some dressing and serve. PER SERVING WITH 1 TABLESPOON
DRESSING: 176 CAL.; 6G PROT.; 13G TOTAL FAT (4G SAT. FAT); 32G CARB.;
11MG CHOL.; 205MG SOD.; 4G FIBER. Converted by MC_Buster. Recipe by:
Vegetarian Times, October, 1998, page 112 Converted by MM_Buster
v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1241
Calories From Fat: 782
Total Fat: 89.3g
Cholesterol: 0mg
Sodium: 410.5mg
Potassium: 1536.4mg
Carbohydrates: 138.9g
Fiber: 16g
Sugar: <1g
Protein: 8.8g


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